Post a controversial opinion

hold up

"I worked for an Italian restaurant run by a family from Naples and their lasagne featured bechamel and also hard boiled eggs."

HARD BOILED EGGS

I love hardboiled eggs. But not in lasagna. (although I do softbake eggs on top of pasta a lot).

Oh, they're my go to favorite snack. It's the inclusion in lasagna that has me a little confused. I mean I'd definitely try it.

The traditional lasagne of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù.

I would post daily on a cheese board

that's mighty gouda you

Oh man, I love meatballs in lasagna. I don't quite know what hard boiled eggs would add? I would try it. I mean bechamel is pretty much added because it's cheaper than cheese to give lasagna richness. Ugh, I hate it.

I remember reading somewhere that they put hard-boiled eggs on pizzas in Brazil.

you guys have to try the lasagna nachos at olive garden. feeling good!

http://cdn1.thecomeback.com/wp-content/uploads/2018/02/ognachos-e1517503833418-832x447.jpg

its a great app before digging into your meatball pizza bowl. yeah!

https://assets3.thrillist.com/v1/image/2743597/size/tmg-article_default_mobile.jpg

my stepmom used to suspend a hardboiled egg inside a meatloaf, it really weirded me out

hahahahahaha

Jesus those are disgusting but I would house both of them if I were stoned. And not a vegetarian.

oops xpost

same, alas :(

this is pretty interesting:

https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce

Balsamella or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as “Salsa Colla or Colletta” ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by the chefs of Catherina de’ Medici in 1533. Louis de Béchamel, Marquis de Nointel,[6] was a financier who held the honorary post of chief steward to King Louis XIV. The sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in Le Cuisinier François, published in 1651 by François Pierre La Varenne (1615–1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years.

The eggs are sliced and layered thru the lasagne - I quite liked it, adds some creaminess, which is also why I like bechamel

béchamel mucho

Bechamel is what you would feed through an eyedropper to a baby squirrel.

constructed thusly:

parmasan
cheese sauce
pasta
mozzerella
ragu
pasta
cheese sauce
pasta
ragu

ftr I never said ricotta is disgusting, it is just weird and bad in lasagna, making a "just right" dish far too heavy and cheesy

Please everybody enjoy as me to make you lasagna when you see me, nobody I have made my margarita lasagna for has been anything other than blown away

The Hazan recipe for lasagna is excellent, ignore the homemade lasagna noodles imo, just use store bought, if your sauce is ready it only takes 30 minutes to assemble or less even

All cheese are good except:

1. Budget toilet-puck-smelling Brie
2. Bad Wensleydale-- already a 3rd tier cheese
3. Cheap feta

In fact if I had a controversial option about cheese it'd probably be in the 100 Best Uses For Goats list:

1. Befriending
2. Following up a mountain
3. Conversing
4. Depicting in artwork
5. Dressing in cute outfits
...
121. Cashmere
...
1000. Cheese

Feta is always bad

But lots of good goats cheeses besides tbh

I don't usually love chèvres but dummy that I am only learned today that Roquefort is a chèvre & I love Roquefort so there you go

brebis > vache > chèvre

feta is good u savage xp

Feta is always bad

1/4 of me wants to fight you for this, the other 3/4 are of British descent so ....

Feta is always bad

But lots of good goats cheeses besides tbh

not all fetas are made of goat milk ... some are sheep's milk, some are mixes of goat and sheep. if you don't like goat feta try sheep feta.

signed, a retired fromager

i grew up eating feta the way white people eat butter (toast topping of choice, breakfast lunch and dinner) so hearing you say that is like ... hearing someone say rice or beans are bad. it's a staple!

i have bought/tried feta in the usa and it is always so salty

feta in canada is not so salty

these things are true across a bunch of brands so i just don't understand it

here we choose between greek & bulgarian & turkish fetas ("fetas"), they are a little rawer tasting than the Chicago feta I ate while in the usa

but if you take away the brine it's not that different from like queso fresco, so we've used it a lot in mexican cooking here

My old persian roommate turned me onto eating feta and grapes mashed into a pita. Delicious.

I love when chevre gets aged and all goopey.

feta and grapes mashed into a pita.

so ready for this

feta is one my favorite cheeses, i grew up eating chunks of feta with alphonso olives between crusty bread for breakfast, lunch, a quick dinner, a late night snack

there is a spectrum though

don't buy pre-packaged crumbled dry feta in a plastic container

go to a good market and buy a block floating in brine

lots of varieties of feta exist, bulgarian is my favorite, is a little more creamy and less chalky than others

not my thing but i've seen people eat feta with watermelon as well

yea my sister-in-law made a watermelon salad w/ feta and those salty cured moroccan olives and it was so good

no joke the more cheese tastes like vomit the better i like it so feta is p good imo

feta
watermelon
mint

SO GOOD

Feta is a binary actually

Tips fetora, bows

Yeah the block of feta in brine is key because you can actually spread it a little

What if I’ve only had precrumbled supermarket feta? And I really like it? Shouldn’t I just keep eating that so I can never know any better?

yep. Prolly.

a slice of feta on a lamb burger with red onion seems pretty simple but it's always extremely good.

Controp? I hate lamb. I mean OK I haven't eaten meat in over 20 years but when I did I hated lamb so much.

I thought I hated lamb because of the lanolin grease smell, and we never had it at home. HOWEVER a decent doner kebab (not the elephant leg thing) is a thing of joy, and kofte are maybe even better.

lamb is ok but not that great and def not worth the extra time/expense of finding and buying it over other meats

it's a restaurant meat

i love meat but lamb is not something i really enjoy

my family never had lamb, at all, and having it as an adult at curry places and when my college friend brought lamburgers was revelatory

not into lamb either

go to a good market and buy a block floating in brine

yes!!!

What if I’ve only had precrumbled supermarket feta? And I really like it? Shouldn’t I just keep eating that so I can never know any better?

― Jeff

disgusting savagery

Americans don’t really eat lamb (I cannot remember ever having any before moving to London - my mom loathes lamb, mutton, or any meat that tastes gamey).